Lemon Buttermilk Pudding Cake
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This recipe makes 6 servings
Nutritional Info |
|
|---|---|
| Per each of 6 servings: about | - |
| cal | 225 |
| pro | 6 g |
| total fat | 7 g |
| sat. fat | 4 g |
| carb | 35 g |
| fibre | 0 |
| chol | 107 mg |
| sodium | 102 mg |
| potassium | 150 mg |
| % RDI: | - |
| calcium | 8 |
| iron | 4 |
| vit A | 8 |
| vit C | 13 |
| folate | 14 |
As it bakes, this homey classic separates into a layer of light cake on top of a delicious lemon curd.
Ingredients
- 3 eggs, separated
- 3/4 cup granulated sugar
- 1/3 cup all-purpose flour
- 1 pinch salt
- 1-1/4 cups buttermilk
- 2 tbsp salted butter, melted
- 1 tbsp grated lemon rind
- 1/3 cup lemon juice
Preparation
In large bowl, whisk egg yolks with sugar until pale; beat in flour and salt.
Whisk in buttermilk, butter, lemon rind and lemon juice.
In separate bowl, beat egg whites until soft peaks form; fold one-third into milk mixture. Fold in remaining whites.
Pour into greased 8-inch (2 L) square glass baking dish. Place dish in roasting pan; pour in enough hot water to come halfway up sides of dish.
Bake in 350°F (180°C) oven until top is golden, about 35 minutes. Remove from water; let cool on rack for 30 minutes.
Whisk in buttermilk, butter, lemon rind and lemon juice.
In separate bowl, beat egg whites until soft peaks form; fold one-third into milk mixture. Fold in remaining whites.
Pour into greased 8-inch (2 L) square glass baking dish. Place dish in roasting pan; pour in enough hot water to come halfway up sides of dish.
Bake in 350°F (180°C) oven until top is golden, about 35 minutes. Remove from water; let cool on rack for 30 minutes.
Source : Canadian Living Magazine: November 2009
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